Description
Fall-day comfort food at its finest. Warm, caramelized pork belly with rich soy sauce flavors.
Ingredients
Units
Scale
- 3 lbs (1361 g) pork belly
- 1/2 cups (118 ml) Chinese rice wine
- 3 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 4-5 slices ginger
- 1 tbsp sugar
- 2 star anise
Instructions
- Parboiling — Bring water to a boil in a saucepan. Put pork into the saucepan and boil for 5 minutes. Discard the hot water and wash the pork with cold water.
- Braising — Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar, and star anise in the saucepan. Add water to barely cover the meat. Lower heat to a simmer, cover with a lid, and braise for about 60 minutes.
- Caramelizing — Turn heat to high, remove the lid, and let the liquid evaporate and thicken. Turn and mix the pork to ensure even coating. You should end up with a thick, glistening sauce covering the tender pork belly.
Notes
- For deeper caramelization, increase braising time by 15-20 minutes, checking frequently to prevent burning.
- Dry sherry or mirin can be substituted for Chinese rice wine if needed.
- Store leftover pork belly in the refrigerator for up to 4 days; reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 200g
- Calories: 500
- Sugar: 10
- Sodium: 1000
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 100